"Dave W." wrote:

> I'm guessing it was jelly. I'll look up the sauce and see what comes of
> it. My mom, BTW, was famous for overcooking meat. I grew up thinking
> beef steaks were the worst ... felt sorry for people that had to eat
> steak. Tough, nasty stuff!

I know what you mean. We had a lot of roast beef when I was a kid and I never liked
it. It was always well done. It made for good gravy, but I disliked that tough
flavorless meat. I found the taste and texture much more agreeable when it was
served rare to medium rare.

> My lamb is "home grown" by a guy who sets up at the farmers market here
> in the summer. When the market closes for the winter you can call him
> and he'll bring what you need to town and meet you in a parking lot.
> (Hey buddy, want some lamb?)

It was not very common here for a long time. For years we had to go to one
particular butcher if we wanted lamb. It is now quite common in most grocery
stores. The New Zealand lamb is available year round, sometimes frozen. There is
a farm around the corner from my house where they used to raise sheep. I once made
the mistake of inquiring about lamb meat. It seems that someone in the family was
into arts and crafts and used the wool. She seemed upset by our suggestion that one
of them be killed for the meat.

> The only other place I can find lamb is at
> Walmart ... I'm trying to avoid Walmart to slow down their take-over of
> the world.

Welcome to the world of McJobs. I was never crazy about shopping there and did it
only of no other store had what I was looking for. Just this week they announced
that they are closing one of their stores, coincidentally the first to be
unionized. I was a union member, thank the union for the good wages I got, and the
early retirement. Hell will freeze over before you see me in a Walmart again.